It's already going to be very very very dry (if you used the wine yeast). It will naturally develop more apple flavor over time. If you want it too be sweet, you would have to back sweeten it with a non-fermentable sweetener.

Man! I just cracked open my Apfelwein, its fantastic, I follwed the recipe but added 1/2 bottle of wine sweetener as it fermented out extremely dry, it has been lying for 2 months in a keg, what can I say, everone that has tried it finds it hard to believe that this is homemade and not bought in!!
thanks so much, next batch starting in 2 weeks time and ready for the new years eve party... woohoo!!

It's already going to be very very very dry (if you used the wine yeast). It will naturally develop more apple flavor over time. If you want it too be sweet, you would have to back sweeten it with a non-fermentable sweetener.

I understand it is already going to be dry and develop apple flavor over time, I just figure with the low cost of juice why not try it. I love the taste, but adding more sugar to it is just going to ferment it into alcahol and leave nothing but more watery flavor. Why not try to add a little more tartness to it? I guess I am just going to have to try it instead of trying to explain my thoughts on the interweb.

The amount of extra alcohol from priming sugar is extremely small. I'm guessing that the amount of juice you'd have to add in order to adequately prime, will make your batch much larger. Nothing wrong with that, as long as you have the space for it. It wont change the flavor profile though, since it will ferment out very dry, just like all the other juice you used. The only difference would be that it's sealed up so the CO2 wont escape.

Cool, you don't think it would add a bit of tart? I just figured adding sugar wouldn't add anything but carb but adding juice would leave behind some apple. More volume sounds good as well, I am only going to carb half of the batch, so space is no issue.